[Eng Sub] 실패없는 완벽한 공립법 제누와즈 레시피 The perfect sponge cake (Genoise)│자도르

Hello! Today's the basics of baking Made a soft and moist Sponge cake. This cake is also called 'Genoise'. (In my country, people call it 'Genoise' rather than 'Sponge cake') In Korea, home bakers are one of the first to challenge the cake. This type of sheet is very popular because it goes well with short cakes. This recipe is very light and dense and moist. And because it swells with the power of warm eggs, you don't need a baking powder. In the hope that even the first-time creators will not fail, I also wrote a description in the video as much as possible. If you watch and follow it step by step, anyone will be able to make delicious Genoise. Then shall we make it with me?  Ingredients (makes one cake (15 cm in diameter); 4 cake sheets 1.5cm thick) 140g Egg 40g Egg Yolk (Additional) 90g Sugar 20g Honey 75g Cake flour (Don't use multi-purpose flour) 15g Corn Starch (Any starch will be okay but corn starch is the best) 15g Unsalted Butter 20g Milk 5 drops of Vanilla oil (or Vanilla Extract) 1) Put cooking paper on the pan and put flour and corn starch together. Sifted powder has air, so don't put it in a bucket Leave it until you use it. 2) Mix the egg and yolk well, add sugar and honey and mix well with a whisk. Add sugar and mix immediately. Otherwise, the sugar will clump together with the yolk. 3) Increase the temperature by stirring over hot water with a temperature of 37-42 degrees Celsius. When you put your fingers, it's as warm as bath water. Do not place eggs in boiling water because they can cook. You can put vanilla extract in egg or butter. 4) At the highest speed of the hand mixer, make a rich bubble until it becomes ivory color. (About 5 minutes)   5) While whipping eggs, butter and milk together to keep the temperature around 50 degrees Celsius. 6) If you drop the dough, the dropped marks do not disappear and remain for about 3 seconds. Then you can stop whipping. Change whipping degree according to individual skill level. Please refer to the video for details. 6) Make small bubbles by moving the bowl slowly at the lowest speed of the hand mixer. From the naked eye, whip until you don't see any big bubbles. At this point, the texture should be silky. ** Move the hand mixer very slowly, as large bubbles may regenerate the moment you shake the whip or hit the bowl edge. 7) Spread the powder evenly and be careful not to sink the ground. It is much harder to mix when the powder is settled on the floor. 8) Draw a J with a spatula and fold it quickly by rotating the bowl 1/8 with your other hand. Repeat the same action 4 to 50 times. Think of it as if you were a robot and repeat it mechanically. 9) If you don't see any powder, pour a batter into a bowl of hot butter + milk and mix. The dough you put at this time is called 'Sacrifice dough'. You can mix butter + milk with less loss of volume than pouring it directly into the dough. If butter + milk is cold, the bubbles in the dough will be quickly dismissed, resulting in a heavy, uninflated cake. Please warm it up more than 50 degrees Celsius by all means! 10) Put 9) back into the dough. Spread it evenly with a spatula to prevent it from sinking to the floor. 11) Mix the ball in a J shape to rotate it evenly. Since butter + milk enters the dough, bubbles are quickly turned off, so work as quickly as possible. When the dough is evenly mixed, put it right into the mold. After adding butter + milk, please fold 2 ~ 30 times. Folding too much reduces the volume of the cake. 12) Pan in a round mold, evenly arrange the top with a spatula, and then gently drop it on the floor to remove unnecessary bubbles. 13) Bake at 165 degrees Celsius for 35 minutes. (Unox Convection Oven) Adjust the baking time and temperature according to the performance of your oven. 14) Drop the baked sponge cake in a mold and drain the steam out, turn it over and cool it on the cooling net. I will remove comments that are offensive or uncourteous to me without notice.   / jadore________   -------------------------------------------------- -------------------------------------------------- --- Please indicate the source when using the recipe. Prohibit secondary editing and re-upload of video. -------------------------------------------------- -------------------------------------------------- ---